Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 2 tsp. Dijon mustard
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • Kosher salt and freshly ground black pepper
  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • ¼ tsp. Worcestershire sauce
  • 2 Tbs. mascarpone (or cream cheese)
  • + 10 more ingredients
    • 1/8 tsp. crushed red pepper flakes
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • ½ cup extra-virgin olive oil
    • Couple dashes of Tabasco
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano
    • 2 cups thinly sliced leftover roast chicken
    • 1 tsp. chopped fresh thyme
    • 2 Tbs. extra-virgin olive oil
    • 1 lemon

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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